Classic Beef Stew – Volpi Foods

Ingredients

• 2 carrots, peeled
• 4 cloves garlic, peeled
• 1 large celery stalk, peeled and cut into 1-inch pieces (about 1/2 cup)
• 1 large onion, cut into eighths
• 10 ounces mushrooms, stems trimmed
• 1½ teaspoons fresh thyme leaves (see Cook’s Notes)
• 3 sprigs flat-leaf parsley, roughly chopped (about 3 tablespoons), plus more to garnish
• Canola oil
• 2 pounds beef chuck, cut into 1-inch chunks (see Cook’s Notes)
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons Chopped Pancetta (1/4-inch dice)
• 2 tablespoons tomato paste
• 3 tablespoons flour
• 1 cup dry red wine (Cotes du Rhone, or something you like to drink; see Cook’s Notes)
• 4 cups beef stock
• 1 russet potato, peeled and cut into 1/2-inch cubes (about 1¾ cups)
• 1 teaspoon balsamic vinegar
• freshly ground black pepper
• food processor, grater (for garlic)